- 8 cups chicken stock
- 3 thyme sprigs
- 3 bay leaves
- One 4-inch rosemary sprig
- One 3-inch Parmesan rind
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 small yellow onion, minced
- 2 cups carnaroli rice
- 1 cup dry white wine
- 1½ cups grated Parmesan cheese, plus more for garnish
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper, to taste
1. In a large pot, combine the chicken stock, thyme sprigs, bay leaves, rosemary sprig and Parmesan rind, and bring to a light simmer.
2. Meanwhile, in a 4½-quart Dutch oven, heat the olive oil over medium heat. Add the garlic and onions, and sweat until translucent, 6 to 8 minutes. Add the rice and cook, stirring constantly until lightly toasted and fragrant, 2 minutes.
3. Stir in the wine and cook until fully absorbed, 1 to 2 minutes. Using a ladle, add about 1½ cups of the simmering stock, making sure not to add any of the herbs or cheese rind. Cook, stirring constantly until the liquid is completely absorbed, 5 to 6 minutes. Continue this process of adding stock in these increments and stirring, until you have used up all of the stock and the rice is cooked, 25 minutes more.
4. Remove from the heat and stir in the Parmesan, butter, lemon juiceand zest. Stir until incorporated, then season with salt and pepper. Divide between bowls, then garnish with more cheese and serve.